Easy Chicken and Egg Noodle Soup USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Add Asian flavors to a traditional chicken soup using soy sauce, garlic, and ginger.
CACFP CREDITING INFORMATION
1¼ cups (portion with 12-fl-oz ladle, fill ¾ of the ladle to provide 10 fl oz) provides 1½ oz equivalent meat, ¼ cup vegetable, and ½ oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
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Instructions
 

  • Heat canola oil in a large pot or tilting kettle over medium–high heat.
  • Add onions and cook for 5 minutes or until onions are soft.
  • Stir in ginger, garlic, salt, and pepper. Cook for 3 minutes or until ginger and garlic become fragrant.
  • Add chicken, chicken broth, and soy sauce. Bring to a boil and continue cooking on medium–high heat, about 15–17 minutes.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Stir in noodles and cabbage.
    Cook for 4 minutes or until noodles are soft.
  • Stir in spinach, green onions, and sesame oil. Remove from heat.
    Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Serve 1¼ cups (portion with 12 fl oz ladle, fill ¾ of the ladle to provide 10 fl oz).
    Hold at 140 °F or higher.

Nutrition INFORMATION

Easy Chicken and Egg Noodle Soup USDA Recipe for Child Care Centers
Amount Per Serving
 
1 ¼ cups (portion with 12 fl oz ladle, fill ¾ of the ladle to provide 10 fl oz)
Calories
194
Total Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
54
mg
18
%
Sodium
 
402
mg
17
%
Total Carbohydrate
 
15
g
5
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
2
g
2
%
Protein
 
18
g
36
%
Calcium
 
55
mg
6
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature onions: 1 lb 4 oz
Green onion: 3 oz
Garlic: 4 cloves
Baby spinach leaves: 1 lb 1 oz
Green cabbage: 15 oz
50 Servings:
Mature onions: 2 lb 7 oz
Green onion: 5 oz
Garlic: 8 cloves
Baby spinach leaves: 2 lb 2 oz
Green cabbage: 1 lb 13 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
One clove is about ½ teaspoon minced.
Variations
For a lower cost option, cook raw chicken breast to 165 °F and cut into ½′′ diced pieces. For 25 servings use 3 lb 4¾ oz and for 50 servings use 6 lb 9½ oz.
If chicken is frozen, defrost in the refrigerator for 1 day per 1–5 pounds. Hold raw chicken at 40 °F or lower.
If serving younger children, chop spinach.
Spaghetti noodles may be substituted for the Asian egg noodles; however, cooking time will vary.
Yield / Volume
25 Servings:
16 lb 10 oz
1 gal 3 qt 3½ cup
50 Servings:
33 lb 6 oz
3 gal 3 qt 3 cup